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goldhuntress
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What's your favorite Tamale filling recipe? Photos added
It's Tamale Time and I'm going to make a bunch next week with friends. I'm hoping to get some new, old or just different recipe ideas. So if anyone
has a favorite recipe or input please post it.
[Edited on 12-12-2011 by goldhuntress]
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shari
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Mood: there is no reality except the one contained within us "Herman Hesse"
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I love pulpo tamales and after that...turkey with rajas de chili y papas.
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DENNIS
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Here ya go. This'll keep you cookin' for a while:
http://tinyurl.com/ck64jjw
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Kalypso
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Are you doing sweet or savory tamales?
Chicken, pork or beef?
I've got a gazillion recipes for tamales. If you can narrow down the options a little bit, I can probably post a couple of them for you
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Mulegena
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casadetamales.com
Located in Fresno, California-- its worth the trip and many happy returns to sample again and again the tasty food.
Family owned and operated, they take tamale making to another level of creativity.
"Raise your words, not your voice. It's rain that grows flowers, not thunder." ~Rumi
"It's the mark of an educated mind to be able to entertain a thought without accepting it." ~ Aristotle
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Tbone
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A couple of times when I was down in Gecko, a lady drove out from BOLA selling delicious tamales and sometimes empanadas. What I like is that each one
of the tamales has a single green olive in it, pit included, which really kicks up the flavor. The perfect Baja breakfast, a Bloody Mary with fresh
BOLA lady tamales.
Mas Pacifico
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mcfez
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| Quote: | Originally posted by Mulegena
Located in Fresno, California-- its worth the trip and many happy returns to sample again and again the tasty food.
Family owned and operated, they take tamale making to another level of creativity. |
I'll be ordering the JALAPEÑO & CHEESE topped with Mexican mole stuffed in a red chile masa.....when I get home today. They offer shipping!
"We also offer shipping to anywhere in the contiguous United States (except Oregon)."
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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Cypress
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I like 'em all!!
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Lindalou
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I thought they all had green olives. Some of them are the stuffed and some are the seeds. Love them both
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DENNIS
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This should bring the Tamalistas to new horizons.
Or....maybe they're already way ahead of the curve.
Seee??? Where's Jesse when we really need him?
http://bottomline.msnbc.msn.com/_news/2011/11/30/9114827-hor...
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Gypsy Jan
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Gourmet Tamal Recipes from the LA Times
Happy cooking!
http://www.latimesmagazine.com/2009/12/wrappers-delight.html
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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goldhuntress
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I knew this was the place to get some great ideas! I'm on overload right now trying to decide which kind to make, even bought a few this morning at
farmers market to get myself in the tamale zone. Much thanks, all of you, for your input. Keep'em coming, I'm still open for suggestions.
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Paula
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Well, goat cheese and squash blossom is nice.
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capt. mike
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Tucson Tamale Company ships nationally 2 days fed ex frozen 20 degrees below when packed.
very good prices and varieties.
also we have Carolina's in metro phx 3 locations. Best around incl their tortillas fresh by dozen.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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Pompano
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Are tamales fattening? Or does that even matter anymore...?
I do what the voices in my tackle box tell me.
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capt. mike
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yes they are and no it doesn't.... 
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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tripledigitken
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I've heard enough. I've got to get me some.
Pork, Cheese and Jalapeno, Sweet Corn.
http://tamalesancira.com/index.php/location/2-uncategorised/...
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Pompano
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Me too, Ken. I saw a tamale sign just down the street here in Sandyeggo and I'm heading thataway....
...right after I sample this new sammy idea I might invest in....
watch for the new stands coming soon along the Baja Road
THE PICKLE DOG!
Slather cream chesse around a large deli-style dill pickle and wrap with pastrami.
I invented this....
I do what the voices in my tackle box tell me.
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Bajafun777
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Tamales are just too good in Imperial Valley, as I have friends in Holtville and Calexico that just make them sooooo good for X-Mas with pork and
beef. I love the beef ones but try to eat just as many pork since the taste tests must be done equally,LOL. We eat some of the sweet ones too but not
much craving for those.
Love this time of the year for the family,friends and great tamales, MMMMMM. Shari have never had tamales with pulpo or turkey but sounds intesting,
now you got me thinking about how shrimp tamales would taste. Take Care & Travel Safe-----"No Hurry, No Worry, Just FUN" bajafun777
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Loretana
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Huntress.....
I love a Oaxacan Style Pork Tamale, especially for Christmas......
Here is Chef Rick Bayless' recipe, which makes the most tender, flavorful tamales I have ever eaten. You should be able to find banana leaves at this
time of year, as tamales are always popular for Posadas. 
Makes about 18 tamales
For the filling:
16 large (about 4 ounces) dried guajillo chiles, stemmed, seeded and each torn into several pieces
4 garlic cloves, peeled and chopped
1/2 teaspoon black pepper, preferably freshly ground
1/4 teaspoon cumin, preferably freshly ground
1 1/2 pounds lean boneless pork (preferably from the shoulder), cut into 1/2-inch cubes
Salt
For the batter:
10 ounces (1 1/3 cups) rich-tasting pork lard (or vegetable shortening if you wish), slightly softened but not at all runny
1 1/2 teaspoons baking powder
2 pounds (4 cups) fresh coarse-ground corn masa for tamales OR 3 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water
1 to 1 1/2 cups chicken broth
2 1-pound packages banana leaves
1. Preparing the filling. In a large blender or food processor (or working in batches), combine the chiles, garlic, pepper and cumin. Add 3 cups
water, cover and blend to a smooth puree. Strain the mixture through a medium-mesh strainer into a medium-size (3-quart) saucepan.
Add the meat, 3 cups water and 1 teaspoon salt. Simmer, uncovered, over medium heat, stirring regularly, until the pork is fork-tender and the liquid
is reduced to the consistency of a thick sauce, about 1 hour. Use a fork to break the pork into small pieces. Taste and season with additional salt if
necessary. Let cool to room temperature.
2. Preparing the batter. With an electric mixer on medium-high speed, beat the lard or shortening with 2 teaspoons salt and the baking powder until
light in texture, about 1 minute. Continue beating as you add the masa (fresh or reconstituted) in three additions. Reduce the speed to medium-low and
add 1 cup of the broth. Continue beating for another minute or so, until a 1/2-teaspoon dollop of the batter floats in a cup of cold water (if it
floats you can be sure the tamales will be tender and light).
Beat in enough additional broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the
batter and season with additional salt if you think necessary.
For the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding enough additional broth or water to bring the mixture
to the soft consistency it had before.
3. Preparing the banana leaves. Unfold the banana leaves and cut off the long, hard sides of the leaves (where they were attached to the central
vein). Look for holes or rips, then cut leaves into unbroken 12-inch segments (you will need 20). Either steam the segments for 20 minutes to make
them soft and pliable, or one at a time pass them briefly over an open flame or hot electric burner until soft and glossy.
4. Setting up the steamer. Steaming 20 leaf-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large, deep saucepan
(if you stack the tamales more than two high they will steam unevenly). To steam the whole recipe at once, you’ll need something like the kettle-size
tamal steamers used in Mexico or Asian stack steamers, or you can improvise by setting a wire rack on 4 coffee or custard cups in a large kettle.
It is best to line the rack or upper part of the steamer with leftover scraps of banana leaves to protect the tamales from direct contact with the
steam and to add more flavor. Make sure to leave tiny spaces between leaves so condensing steam can drain off.
Son divinos!!
"If you want to find the secrets of the universe, think in terms of energy, frequency and vibration."
-Nikola Tesla
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